Any balanced diet must include salads, but it’s a rare find to discover a salad you can’t stop eating. This salad of cabbage, carrots, and apples is exactly what it sounds like—a crisp, refreshing treat that makes you want more. Rich in color and nutrition, it makes a filling snack by itself or the ideal complement to any meal.

Something about a salad’s composition of fresh fruits and veggies makes it very alluring. This salad of cabbage, carrots, and apples is evidence of that. A pleasing and refreshing symphony of tastes and textures is produced by the sour apple, sweet carrot, and crisp cabbage. This salad is really simple to make and tastes great when paired with a simple dressing made of olive oil and lemon juice. Let’s look at how to make this easy salad that tastes so good.

Ingredients:

200–400 grams of finely chopped cabbage

One peeled and shredded carrot and one cored and thinly sliced green apple

chopped spring onions; optionally, chopped parsley or dill

Lemon juice, to taste

olive oil according to flavor

Add salt to taste.

Method by Step

Cut the cabbage into shreds. Shred the cabbage fine to begin. You may use a mandoline or a sharp knife for this purpose.
Grate the carrot. Grate and peel the carrot. Toss in the shredded carrot and cabbage in the bowl.

Cut the Apple into Slices: Cut the green apple thinly after removing the core. If you want more color and crunch, you may leave the skin on. Slices of apple should be dropped into the basin.

Including Spring Onions and Herbs

Slice the Onion in Spring: Add the finely chopped spring onion to the salad. The apple and carrot’s sweetness are complemented by the delicate crispness of the spring onion.

Add Herbs: Finely cut any parsley or dill and put it on top of the salad. These herbs improve the overall taste by contributing a crisp, fragrant quality.

Preparing the Lemon Juice Dressing: Add some freshly squeezed lemon juice to the salad. Lemon juice’s acidity accentuates the taste and prevents the apple from browning.

Olive Oil: Drizzle the salad with olive oil. To counterbalance the crispness of the veggies and apple, the olive oil offers a rich, velvety texture.